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Working Around The Cluck With Chicken

The humble chicken gets its time in the limelight. This article showcase recipes using the entire chicken, from making your own stock to tips on what to do with all those leftovers. Including recipes for highlighting how to make chicken offal absolutely amazing.

Spatchcock with curried coconut sauce  

Serves 4 • Total Time 1 Hr (Plus Overnight Brining) 


2L water
1/3 cup coarse salt
2 lemons, halved
handful fresh herbs such as coriander or parsley
4 bay leaves
¼ cup white sugar
1 garlic bulb, halved
2 tbsp mixed peppercorns
1 whole chicken (giblets removed and spatchcocked)
salt and milled black pepper

1 garlic bulb, halved
3cm knob fresh ginger, sliced
2 tsp ground turmeric
handful fresh or dried curry leaves
handful fresh coriander
1 can coconut cream
2 tbsp curry powder
1 tsp smoked paprika


  1. Bring half the water and all the brine ingredients to a boil in a large pot. Stir to dissolve salt and sugar. 
  2. Remove from heat and add remaining water. Cool completely. 
  3. Pour brine into a large, deep bowl or pot and submerge chicken. (Use a heavy plate or pot to weigh it down if need be). 
  4. Refrigerate chicken for at least 12 hours. 
  5. Preheat oven to 180°C. 6. Remove chicken from brine and pat dry. Season well and place on a greased deep roasting pan. 
  6. Add garlic, ginger, turmeric, curry leaves and coriander. 8. Whisk coconut cream, curry powder and paprika. Pour over chicken, cover chicken with foil and roast for 45–50 minutes or until cooked through. 
  7. Serve hot with your choice of salad, creamy mash or roasted potatoes. 

Top Tip: If you spatchcock your own chicken, cut down the spine, keeping the breasts intact to prevent the chicken from drying out.  


Chicken liver and gizzard pâté  

Serves 4–6 • Total Time 30 Min (Plus Refrigeration)  


1 Tbsp olive oil
3 rashers streaky bacon, chopped
1 onion, chopped
1 stick celery, chopped
4 garlic cloves, sliced
1/3 cup butter, melted
1 tub frozen chicken livers, defrosted
500g frozen chicken gizzards, defrosted
5 bay leaves
Handful fresh thyme or parsley
2 Tbsp brandy or sherry
Salt and milled black pepper

Crusty bread
4 gherkins, sliced
4 radishes, sliced


  1. Heat oil in a large pan and fry bacon until crispy. Remove and set aside. 
  2. Add onion, celery and garlic into the same pan and fry for 5–6 minutes over a medium heat. 
  3. Add 2 Tbsp butter, chicken livers and gizzards, 2 bay leaves and thyme. Cook for 8-10 minutes. 
  4. Stir through brandy or sherry, bacon and season well. Cool slightly. 
  5. Blitz mixture together in a food processor until as smooth as possible. 
  6. If necessary, strain mixture through a sieve until consistency is completely smooth. 
  7. Scoop into 2–3 medium bowls, level with a spatula and arrange remaining bay leaves on top. 
  8. Melt remaining butter and pour over pâté. Chill until set. 
  9. Serve with crusty bread, sliced gherkins and radishes. 

Chilli caramel chicken wings  

Serves 6–8 • Total Time 20–25 Min  


2 packs chicken wings
glug olive oil
salt and milled black pepper
2 tbsp fresh coriander, chopped
½ cup cornflour
vegetable oil for frying
½ cup dark brown sugar
1/3 cup water
1 tbsp chilli flakes
2 red chillies, seeded and chopped
3 garlic cloves, sliced
2 spring onion, sliced
2 limes, zested and juiced
2 tbsp soy sauce


  1. Place chicken wings into a large bowl. Add olive oil, season and toss through coriander. 
  2. Coat wings in cornflour and dust off any excess. 
  3. Deep-fry batches of wings in hot oil for 6–8 minutes or until golden and cooked through. Drain on kitchen paper and set aside. 
  4. Place sugar and water in a large wok over medium heat, stirring to ensure sugar dissolves. 5. Boil for about 3–5 minutes or until caramel turns a deep golden brown colour. 
  5. Add chilli flakes, red chilli, garlic, spring onion, lime juice and zest and soy sauce. 
  6. Stir until sauce is smooth and has thickened slightly. 
  7. Add wings to the sauce and toss through for about 2–3 minutes to coat evenly. 
  8. Serve immediately drizzled with extra sauce. 

 Top Tip: Bake the wings until crispy for a less oily version. Toss in the sauce to coat well.  


Crunchy and spicy chicken burgers  

Serves 4 • Total Time 25-30 Min (Plus 1 Hr Marinating Time) 


4 chicken breast fillets
Salt and milled black pepper
2 cups buttermilk or yoghurt
3 tbsp sriracha
3 garlic cloves, grated
2 cups cake flour
2 tbsp fresh coriander, chopped
2 tbsp fresh parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
1 tbsp smoked or regular paprika
vegetable oil for frying

¼ small red cabbage, shredded
¼ small green cabbage, shredded
2 green apples, sliced
2 spring onion, sliced
1 carrot, peeled and grated
¼ cup plain yoghurt
1 tsp wholegrain mustard
1 lemon, zested and juiced

4 seeded burger buns, toasted
handful butter lettuce
¼ cucumber, shaved with a vegetable peeler
2 salad tomatoes, sliced


  1. Place chicken in a large bowl and season generously. 
  2. Add buttermilk, sriracha and garlic and toss through to coat evenly. Marinate for 1 hour. 3. In a separate bowl, combine flour, herbs, spices and season well. 
  3. Add ¼ cup of buttermilk marinade to flour mixture and stir with a fork to create large flakes. 
  4. Dip each chicken fillet into flour mixture taking care to coat evenly. Deep-fry in hot oil for 10–12 minutes or until cooked through and golden. Drain on kitchen paper. 
  5. Combine cabbage, apple, spring onion and carrots. 
  6. Stir through yoghurt, mustard, lemon zest and juice and season. Set aside. 
  7. Assemble burger by layering lettuce, cucumber and tomatoes. Top with chicken and a generous helping of the colourful slaw. 

CUT THE COST: Use 2 chicken breast fillets, sliced in half to end up with 4 ‘burger patties’ instead, or thinly slice into strips to feed a larger crowd.  

 Words by Chad January
Photography: Zhann Solomons


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